Midlife carbohydrate quality linked to healthier aging in women

Midlife carbohydrate quality linked to healthier aging in women

Midlife fiber, high-quality and total carbohydrate intake was positively associated with healthy aging and other positive health outcomes, according to a new study by researchers at Jean Mayer USDA Human Nutrition Research on Aging (HNRCA) at TUPSS University and Harvard th Chan School of Public Health. The study was published May 16 in the journalJama Network Open.

We've all heard that different carbohydrates can affect health differently, be it for weight, energy or blood sugar levels. Instead of just looking at the immediate impact of these macronutrients, we wanted to understand what they might mean for good health 30 years later. Our results suggest that carbohydrate quality may be an important factor in healthy aging. “

Andres Ardisson Korat, scientist at HNRCA and lead author of the study

Researchers analyzed data from nurse questionnaires collected every four years between 1984 and 2016 to examine the midlife diet and eventual health outcomes of more than 47,000 women between the ages of 70 and 93 in 2016. 2016. Inputs of Total Carbohydrates, Refined Carbohydrates, High Quality, Unruiten (Unrundum). Legumes, dietary fiber, and dietary glycemic index and glycemic load were derived from the validated food frequency questionnaires. Researchers defined healthy aging as the absence of 11 major chronic diseases, lack of cognitive and physical dysfunction, and good mental health, as self-reported in health study nurses' questionnaires. In the new study, 3,706 participants met the healthy aging definition.

The analysis showed that intake of total carbohydrates, high-quality carbohydrates from whole grains, fruits, vegetables and legumes, and total fiber in midlife were associated with 6 to 37% higher odds of healthy aging and multiple areas of positive mental and physical health. In the other direction, intake of refined carbohydrates (carbohydrates from added sugars, refined grains, and potatoes) and starchy vegetables were associated with 13% lower odds of healthy aging.

"Our results are consistent with other evidence linking consumption of fruits and vegetables, whole grains and legumes to lower risk of chronic diseases, and now we see the link with physical and cognitive function," said senior author Qi Sun, an associate professor in the departments of nutrition and epidemiology at Harvard Chan School.

The authors note that the study population was primarily white professionals. Future research will be required to replicate these findings in more diverse cohorts.

Ardisson Korat also noted that additional work is needed to understand the potential mechanisms linking fiber and high-quality carbohydrates to healthy aging.

"Studies find a connection between midlife foods and quality of life in later years. The more we can understand about healthy aging, the more science can help people live healthier lives, longer," added Ardisson Korat.

The study was supported by a cooperative agreement with the U.S. Department of Agriculture's Agricultural Research Service and by the National Institutes of Health under awards K12TR004384, R01DK120870, U2CDK129670, R01DK127601, R01HL060712. The Nurses' Health Study is supported by the National Institutes of Health under awards UM1CA186107, P01CA087969, R01HL034594, R01HL035464, and R01HL088521. Full information on authors, methodology and conflicts of interest can be found in the published paper. The content is the sole responsibility of the authors and does not necessarily represent the official views of the U.S. Department of Agriculture or the National Institutes of Health.

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